In 1991 Ruth Reichl, then a "Los Angeles Times "food writer, observed that much of the style now identified with California cuisine, and with "nouvelle cuisine du Mexique, "was practiced by Encarnacion Pinedo a century earlier. A landmark of American cuisine first published in 1898 as "El cocinero espanol (The Spanish Cook), Encarnacion's Kitchen "is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled ""huevos hipocritas""), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's "testimonios "of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group. Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Century California Strehl, Dan / Valle, Victor / Pinedo, Encarnacion, University of California Press

Pinedo, Encarnacin:

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espaol (The Spanish Cook), Encarnacin's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included herea mixture of Basque, Spanish, and Mexicanmany are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipcritas" ), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group. History History eBook, University of California Press

[ED: Taschenbuch], [PU: UNIV OF CALIFORNIA PR], A century ago, Encarnacion Pinedo produced El Cocinero Espanol (The Spanish Cook), the first Hispanic cookbook in America, put into the cultural context of the Californios, the Spanish speaking peoples of California. The first and only contemporary account of how Mexican food was prepared in CA during the 19th century.
222 pages - 10 b/w photographs - 8.25 x 6 in
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Pinedo, Encarnacion / Valle, Victor

9780520246768

A century ago, Encarnacion Pinedo produced El Cocinero Espanol (The Spanish Cook), the first Hispanic cookbook in America, put into the cultural context of the Californios, the Spanish speaking peoples of California. The first and only contemporary account of how Mexican food was prepared in CA during the 19th century.